Corn Muffins With Chile Butter

1. 1

   Heat oven to 400F Line 8 muffin cups with paper baking cups.

2. 2

   Prepare corn muffin mix as directed on package using milk and egg.

3. 3

   Stir in cheese and bell pepper.

4. 4

   Divide batter evenly into paper-lined muffin cups.

5. 5

   Bake at 400 for 18 to 22 minutes or until tops are light golden brown and toothpick inserted in center comes out clean.

6. 6

   Immediately remove from pan.

7. 7

   Meanwhile, in food processor bowl with metal blade or medium bowl, combine all chile butter ingredients; blend until well mixed.

8. 8

   Serve chile butter with warm muffins.

* Per serving · 4 servings · Values may vary.

No additional tips available.